Chef ETL’s Kielbasa Fusion Egg Rolls

The Heart of the Roll: A Rich Kielbasa Filling

The journey begins with sautéed onions and caraway seeds, awakening the senses with their toasty aroma. Add in garlic and bacon, and things get even more mouthwatering. But the real showstopper is the kielbasa itself—smoked, meaty, and brimming with flavor. Shredded Napa cabbage lightens the mix with a refreshing crunch, while sauerkraut adds that signature tang. A dash of mustard powder and chopped green onions bring everything into balance for a filling that’s rich but not overwhelming.

Wrapped and Ready: Baked, Fried, or Air-Fried Perfection

This is where it gets fun. The kielbasa mixture is spooned into egg roll wrappers, then sealed and crisped to perfection. Whether you go the traditional frying route, embrace a lighter air-fried version, or keep it oven-baked for convenience, the result is a crave-worthy bite that marries crunch and comfort. 

Dipping Sauce That Steals the Show

No egg roll is complete without a killer dip, and Chef ETL delivers with a creamy, tangy honey mustard sauce that sings. Mayonnaise and Dijon form the creamy base, whole grain mustard adds texture, and honey balances it all with sweetness. Horseradish sneaks in a subtle kick, making every dunk a little party for your palate. 

Flexible and Crowd-Pleasing

These egg rolls aren’t just an appetizer—they’re the main event if you want them to be. Serve them at your next get-together, game day, or even as a dinner centerpiece with a side salad or slaw. Leftovers reheat like a dream in the air fryer, making them perfect for next-day snacking.

Chef ETL’s Take

This recipe isn’t just about combining two cuisines—it’s about honoring them both. The kielbasa filling is rooted in old-world Polish comfort, while the egg roll wrapper and dipping sauce add flair and fun. It’s an unexpected combination that works beautifully, proving once again that when it comes to food, borders are meant to be crossed.

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Ingredients:

KIELBASA FILLING:

8 ounces kielbasa, fully cooked, cut into pieces
2 slabs bacon
1/2 medium onion, diced
1 teaspoon caraway seeds
1 clove garlic, diced
2 cups Napa cabbage, shredded
1 1/2 cups sauerkraut
2 each green onions, chopped
1 teaspoon mustard powder
3 tablespoons butter, melted
12 each egg roll wrappers

HONEY MUSTARD DIP:

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon mustard, whole grain
1 tablespoon honey
1 teaspoon horseradish
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

KIELBASA MIXTURE (20 minutes):

Preheat the oven to 400° F. (see NOTES)

Cook bacon in a 12-inch skillet over medium heat until crisp. Remove and place of a paper-towel-lined plate.

Saute onion, caraway seeds and garlic in the skillet until onion just starts to turn translucent, about 6 minutes.

Add cabbage to the skillet and cook for another 2 minutes. Remove from heat and keep aside.

Put kielbasa and cooked bacon in a food processor and pulse until kielbasa has been broken up into small pieces, about 10-12 pulses.

Combine the processed kielbasa, the cooked onion mixture, sauerkraut, green onions, mustard powder and melted butter in a large mixing bowl and mix well.

ASSEMBLE EGG ROLLS and BAKE (50 minutes):

Lay an egg roll wrapper on a board with the corners facing to the top and bottom. Place about 1/3 cup of the mixture onto an egg roll wrapper and fold up the bottom, then fold in the sides, as if making an envelope. Moisten the top corner with water and continue to roll up the egg roll tightly and seal it.

Place the egg roll seam-side down on a baking sheet lined with parchment paper. Continue making egg rolls with the remaining filling.

Spray egg rolls with cooking spray (olive oil cooking spray preferred) and bake until golden brown and crispy, about 20-25 minutes.

Let eggrolls cool until warm, about 10 minutes.

HONEY MUSTARD DIP:

While eggrolls bake, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, honey, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Serve egg rolls with honey mustard for dipping.